Mastic Ice Cream (Kaimaki)

A white, dense, and elastic ice cream that resists under the spoon. Its resinous pine-sap aroma brings a unique woody freshness that cuts through the richness of whole milk.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 308
• Protein: 5 g
• Carbs: 36 g
• Fat: 16 g

Ingredients

• 333.3 ml Whole milk ( fresh )
• 166.7 ml Cream ( liquid )
• 100 g White sugar ( granulated )
• 13.3 g Corn starch ( sifted )
• 20 g Roasted salted pistachio optional ( crushed for garnish )
• 2 g Chios Mastic (tears) ( ground into a fine powder with a pinch of sugar )
• 6.7 g Salep powder ( pure powder )

Instructions

1. Milky and aromatic base

   In a heavy-bottomed saucepan, mix the whole milk, cream, white sugar, and powdered mastic. Heat over medium heat without boiling, until the sugar is completely dissolved.

2. Salep and starch binding

   Dissolve the cornstarch and salep powder in a small bowl with three tablespoons of cold milk taken from the preparation. Pour this mixture into the hot saucepan while stirring vigorously.

3. Thickening

   Continue cooking over low heat. The preparation should thicken until it coats the back of a spoon and becomes slightly elastic. Remove from heat as soon as the consistency becomes velvety.

4. Maturation

   Allow to cool to room temperature, then place in the refrigerator for at least 4 hours. The mixture must be perfectly cold before churning to develop its texture.

5. Churning and finishing

   Pour the mixture into your ice cream maker. Churn until the ice cream is set. Fold in the crushed roasted pistachios at the end of the cycle or use them as a garnish when serving.

Chef's tips

• Grind the mastic tears with a pinch of sugar to prevent them from clumping into a paste.
• If you don't have salep, cornstarch helps but won't provide the perfect elasticity; don't overheat to maintain suppleness.

Storage

Store in the freezer in an airtight container. Take it out 10 minutes before serving to regain its suppleness.